Description
There’s something undeniably special about homemade crepes. Whether you’re indulging in a leisurely weekend brunch, preparing a romantic breakfast for two, or making a quick and delicious dessert, crepes are always a delightful choice. These thin, delicate pancakes have a way of making any occasion feel a little more elegant—yet they’re surprisingly easy to make at home!
Crepes originated in France, where they’ve been enjoyed for centuries. Unlike thick American pancakes, crepes are light and airy, with a slightly crispy edge and a tender center. The beauty of crepes lies in their versatility: you can fill them with sweet ingredients like fresh fruit, chocolate, and whipped cream or go the savory route with cheese, eggs, and vegetables.
If you’ve never made crepes before, don’t worry! This easy crepe recipe will guide you through every step, ensuring perfect results every time. Once you get the hang of swirling the batter in the pan, you’ll see just how fun and simple it is to whip up a batch of these French-inspired delights.
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- ½ cup water
- 2 tablespoons melted butter
- ¼ teaspoon salt
- 1 tablespoon sugar (optional, for sweet crepes)
- 1 teaspoon vanilla extract (optional, for added flavor in sweet crepes)
Instructions
In a large mixing bowl, whisk together the flour, eggs, milk, water, melted butter, salt, and sugar (if using). You can also blend the ingredients in a blender for a smoother consistency. The batter should be thin, similar to the consistency of heavy cream. Let it rest for at least 30 minutes (or up to 24 hours in the refrigerator) to allow the flour to fully absorb the liquid.
Use a non-stick skillet or a crepe pan and set it over medium heat. Lightly grease the pan with butter or a little oil. You want the pan to be hot but not smoking.
Pour about ¼ cup of batter into the center of the pan, then quickly tilt and swirl the pan to spread the batter into a thin, even layer. Cook for about 1-2 minutes until the edges start to lift slightly and the bottom is golden brown.
Use a spatula to carefully flip the crepe, then cook for another 30 seconds to 1 minute on the other side. Transfer to a plate and repeat with the remaining batter, stacking the crepes on top of each other as you go.
Crepes can be served warm or at room temperature. Fill them with your favorite toppings and fold or roll them as desired.
Notes
- For Sweet Crepes: Add an extra tablespoon of sugar and a splash of vanilla extract to enhance the flavor.
- For Savory Crepes: Omit the sugar and vanilla and add a pinch of black pepper or herbs to the batter.